Okay, wow I feel like we need some major recap time guys. It’s been forever since we had a chat and even longer since that chatting involved chocolate. I know, no chocolate? The world might as well have ended, right?
So I mentioned being sick in one of my recent posts and that was very true but what I didn’t realize at the time of writing that post, was that I would end up getting sicker the next day and what’s more, end up feeling really-not-great for over one full week! Even as I’m writing this I’m fighting not to be distracted by some of the annoying leftover symptoms that just won’t seem to let up despite the fact that it’s been about 11 days now, grrrrr!
Sorry, not trying to make this sound so negative. Actually, my point in telling you is that I wanted to let you know the reason for me being AWOL on you guys and that my lack of posts wasn’t intentional. I’ve missed sharing posts and recipes with you so much.
It was so weird getting back in the kitchen, even making something as basic as brownies felt sort of off at first, but luckily it only took a few moments for me to feel at ease again. I have to admit though, seeing what things are like when I’m not whipping up food at my usual pace was quite interesting. My house is full of perfectly capable cooks, don’t get me wrong, but instead of anyone filling in on my behalf as kitchen whirlwind the whole gang pretty much did their own thing. I think it was sort of refreshing for everyone actually but,(*face-palm-moment*) there might have been some frozen chicken nuggets and pizzas when I wan’t around to protest. Apparently the daily amount of sandwich bread and sliced cheese was pretty insane as well. As I said though, no one minded and change is always a good thing.
Ok, but to get to the brownies. I’d have to say that these brownies are the ultimate fudgy experience for those who are seeking an ultra rich treat that’s also kinda healthy (I said “kinda”). So recently I dug through my ingredients for something that I could use to give my recipe something fun and different from a basic brownie recipe. I’m one of those people that always has a billion tiny bits of ingredients left over from different things. That’s why I love baking because you can add so many different things to make each recipe unique and fun.
So with these I decided to use the last bit of almond flour that I had from another recipe. To be honest, I was hoping to come up with something really different to try but then I came back to the fact that sometimes less is more and, besides, almond flour is delicious. The end result with these brownies is a perfectly balanced treat. They’re soft, chewy, a little hint of nuttiness, and plenty of deep chocolaty goodness!
Chewy Almond Flour Fudge Brownies (Vegan+GF)
Almonds make a perfect lead ingredient in these fudgy, chewy brownies.
- 1 cup coconut sugar
- 2/3 cup cocoa powder
- 1/2 cup coconut cream *see note
- 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, whisk together, set for 15 minutes)
- 1/2 teaspoon instant coffee powder
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/3 cup non-dairy semi-sweet chocolate chunks
Preheat oven to 350 degrees F (180 C) and grease an 8x8 inch square pan with oil.
In a small saucepan set over low heat, stir coconut cream with sugar and cocoa powder while whisking.
Once warm, remove from heat and scrape into a medium bowl then stir in baking powder, espresso powder, salt, and vanilla until combined. Add the coconut milk then the flour and stir in until smooth.
Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly. Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged (you can also check center with a toothpick and see if it comes out clean). Remove from oven and cool for about 10 minutes before cutting.